Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

Restaurant style mussels made at home. All of the flavor at a fraction of the price.

Ingredients

4 poundsMussels

3 TablespoonsButter

3 TablespoonsOlive Oil

½ cupsShallots, Chopped

6 clovesGarlic, Minced

2 wholeMedium Tomatoes, Seeded And Diced

½ TablespoonsDried Thyme

1-¼ cupWhite Wine

¾ cupsChicken Broth

2 TablespoonsLemon Juice

2 teaspoonsKosher Salt

½ teaspoonsRed Pepper Flakes

1 teaspoonFresh Ground Black Pepper

¼ cupsFlat-leaf Parsley, Chopped

1 TablespoonLemon Zest

Preparation

Dump mussels into a large bowl and cover with cool water. Set aside.

In a large heavy pot, heat butter and oil over medium heat. Cook shallots until they become translucent, about three minutes. Add garlic and cook just until fragrant, about another minute or two.

Add tomatoes, thyme, white wine, broth, lemon juice, salt, red pepper and black pepper. Turn up heat to medium high and allow it to come to a boil.

Drain the mussels. Then add mussels into the boiling mixture and cover the pot. Cook for eight to ten minutes. Shake pan every now and again to move mussels around.

Remove pot from the heat. Discard any mussels that didn’t open. Pour the mussels and sauce into a large bowl and garnish with parsley and lemon zest. Serve with a loaf of crusty bread to sop up garlic wine sauce.